History of herbs and spices

Today international trade brings herbs grown in Turley, and Cyprus to supermarket shelves as a matter of course. Frequent deliveries from Japan, Thailand and Singapore bring tropical herbs and fresh spices to specialist shops and some supermarkets.

Herbs and spices have been added to foods throughout history for preserving and flavor. Although they are plentiful and inexpensive today, herbs, spices and other flavorings were considered as value as good or jewels for many century.

It seems probable that many of the flavoring herbs now in use were similarly employed before the erection of the pyramids and also that many then popular no longer appear in modern lists of esculents.

As early as 3500 BC the Egyptian queen Hatshepsut, used cinnamon as an aromatic. And in 3000 BC, history records that the gods of the Mesopotamian peoples drank sesame wine, one of the products for which this popular seed was used.

Relying upon Biblical records alone, several herbs were highly esteemed prior to current era; in the gospels of Matthew and Luke reference is made to tithes of mint, anise, rue, cumin and other "herbs"; and, more than 700 years previously, Isaiah speaks of the sowing and threshing of cumin which, since the same passage also speaks of "fitches" (vetches), wheat, barley and "rie" (rye), seems then to have been a valued crop.

Both the Bible and historical records reveal that spices and aromatics were held in high esteem and a gift of spices was greatly prized.
History of herbs and spices
Updated: Mar 3 2017